Bloody Mary

A savory, spice-laced highball of vodka and tomato juice sharpened with lemon, Worcestershire, Tabasco, celery salt, and cracked black pepper. Its origin is contested — the most documented account credits bartender Fernand "Pete" Petiot, who refined a plain vodka-and-tomato pour at Harry's New York Bar in Paris and added the seasonings at New York's St. Regis in 1934, though comedian George Jessel and others claimed it too. Built gently over ice and dressed with a celery stalk and lemon wedge, it remains the definitive brunch and morning-after cocktail.

SavoryBrunchClassic

Ingredients

  • 1.5 ozVodka
  • 3 ozTomato Juice
  • 0.5 ozLemon Juice
  • 2 dashWorcestershire Sauce
  • Tabasco(to taste)
  • Celery Salt(to taste)
  • Black Pepper(to taste)

Garnish: Celery Stalk, Lemon Wedge

Preparation

Built · Highball · Cubed

  1. 1.

    add

    Add the vodka, tomato juice, lemon juice, Worcestershire, Tabasco, celery salt, and black pepper to a mixing glass with ice.

  2. 2.

    stir

    Stir gently to combine and chill without aerating the tomato juice.

  3. 3.

    strain

    Strain into an ice-filled highball glass (or build directly over fresh cubed ice).

  4. 4.

    garnish

    Garnish with a celery stalk and a lemon wedge.

Flavor Profile

umami
41%
body
32%
sour
27%
viscosity
27%
dilution
20%
earthy
15%
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